Ingredients
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2 Rainbow Trout
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2 tablespoons olive oil
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2 cloves garlic, sliced
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2 lemons ( juice of both and zest from one)
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100 g unsalted butter, cut into small cubes
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2 tablespoons parsley, finely chopped
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Salt
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Pepper
Instructions
Put the olive oil in a frying pan and sauté the garlic. Then add the lemon juice and zest, salt, pepper and mix together. Once it has boiled, turn off the heat and add the parsley and butter. Stir until the butter melts.
Put the trout in a non-stick baking dish and pour the marinade over the fish.
Bake in a preheated oven at 180°C for 25 minutes.
Serve with a green salad.
Bon appétit!
Βy Chef Νoel Christos Bassil
